Ribs are a real masculine dish. What could be more pleasant than eating meat from a bone, completely forgetting about the rules of etiquette? It is not so important which ribs to use for cooking - pork, lamb or beef can be made equally tasty. But, perhaps, the most tender and at the same time not fatty meat is veal.
It is necessary
-
- 500 g veal ribs;
- 1 head of white cabbage;
- 1 small carrot;
- 2 tbsp tomato paste or 0.5 cups of thick tomato juice;
- a quarter of a lemon;
- vegetable oil for frying;
- 1 bunch of greens;
- sugar;
- salt;
- spice.
Instructions
Step 1
A pound of veal ribs is enough for a dinner for two. Buy fresh, preferably chilled, but in any case not frozen meat so that the flesh in the finished dish turns out to be tender, juicy and easily separated from the bone. Rinse the veal ribs in cold water. Let the water drain, and then dry them additionally with a napkin. Slice lengthwise so that each piece contains two bones.
Step 2
Take two medium onions, peel them, cut into half rings. Then wash one small carrot. Peel and cut into long thin cubes, or grate for Korean carrots.
Step 3
Take a frying pan, pour vegetable oil into it. Heat well, put the ribs in a frying pan and fry them on both sides until golden brown. To do this, lower the heat a little as soon as you start to fry the meat. Never put a lid on the pan. In order for a crust to form on the ribs, the liquid must evaporate. Grease splashes will not fly in all directions if you use a special mesh cover. With it, moisture will evaporate through the cells, and the oil will remain in the pan.
Step 4
Place the ribs on a plate, and leave the frying pan with the remaining oil from the frying on the stove - it will come in handy. Pour onions and carrots there. You can add chopped bell peppers for taste. Fry them, then transfer to a saucepan or skillet with high edges. Add veal ribs there, pour in a little water and simmer for 7-8 minutes over medium heat.
Step 5
There are many options for how to garnish veal ribs: beans, potatoes, pasta, but ribs are still considered a classic garnish, stir lightly and simmer for 15 minutes. Then add tomato paste or juice, a pinch of sugar, squeeze out a quarter of the lemon, stir and simmer for about another five minutes. Sprinkle with finely chopped dill before serving.
